What do you get when you combine nut butter with granola? Granola butter ! This heavenly blend of oats, seeds, nuts, and cozy spices will be your new favourite spread for toast, fruit, and more.
I love making granola and peanut butter , so making granola butter was a no brainer! Why buy it when you can make it at home?
What Is Granola Butter?
Granola butter is a delicious spread made by blending together toasted oats, nuts, and seeds (i.e., granola ingredients) with sweetener, oil, and spices to create a smooth, creamy spread. Basically, it has the flavour of granola, but it’s spreadable. If that sounds amazing, trust me: it is!
Why You’ll Love This Granola Butter Recipe
- Easy to make . With just a handful of ingredients and a blender , you can whip up your own homemade granola butter in no time.
- Versatile . Granola butter is not limited to just being a spread for toast! It can also be used as a topping for yogurt, ice cream, or added to smoothies for an extra boost of flavour and nutrition.
- Customizable . You can use whatever nuts, seeds, and spices you have on hand to make your perfect blend of oatmeal butter.
- Cozy flavour . Granola butter has a warm, cozy flavour that’s totally different from nut butter! It’s a little bit like cookie butter thanks to all the spices and maple.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Oats – Quick cooking oats are easier to grind, but old-fashioned oats will work too. Use certified gluten-free oats for gluten-free granola butter.
- Sesame seeds – Sesame seeds have a lovely flavour when toasted!
- Hemp hearts – For a boost of protein.
- Walnuts – Or another nut you like or have on hand.
- Spices – I use ground cinnamon and cloves.
- Coconut oil – Melt this in the microwave.
- Maple syrup – Be sure to use pure maple syrup, not pancake syrup!
- Sea salt – Just a bit, for balance.
What Are Hemp Hearts?
Hemp hearts are the soft insides of hemp seeds. They are packed with essential nutrients such as protein, healthy fats, and minerals like iron and magnesium. Hemp hearts have a slightly nutty flavour and they can be used in a variety of dishes, from salads to smoothies and granola butter!
How to Make Granola Butter
- Prepare . Preheat your oven to 350ºF.
- Toast . Combine the oats, sesame seeds, hemp hearts, walnuts, and spices on a sheet pan. Toss with the melted coconut oil, then spread in an even layer and bake for 8 to 10 minutes, stirring halfway through.
- Cool . Remove the toasted granola ingredients from the oven and cool completely.
- Process . Place the cooled granola in a food processor or a high speed blender. Pulse until the mixture forms crumbs.
- Finish . Add the maple syrup and salt. Continue to blend, scraping down the sides as needed, until the granola butter reaches a smooth consistency.
Tips for Success
- Watch carefully when you’re toasting the ingredients . They can go from golden to burnt very quickly, so make sure to keep an eye on them while they’re in the oven.
- Use a high-speed blender or food processor for best results . A regular blender may struggle with grinding and blending the ingredients into a smooth buttery consistency.
- Give your blender a break if needed . If your blender or food processor gets too hot while blending, take breaks as needed. Once the machine has cooled down, continue to blend until the granola butter reaches your desired consistency.
Ways to Use Granola Butter
- As a spread on toast, bagels, or sandwiches. (I love it on toasted vegan Japanese milk bread .)
- As a topping for oatmeal, pancakes , waffles , or yogurt .
- In smoothies for added flavour.
- As a dip or spread for fruits like apples, pears, or strawberries.
- Drizzle it over vegan ice cream .
Variations
Try different spices like pumpkin pie spice or chai spices for a twist on the original. You can also experiment with different types of nuts and seeds, such as almonds, cashews, pecans, sunflower seeds, or pumpkin seeds.
How to Store
Granola butter can be stored in an airtight container in the fridge for up to a month, or at room temperature in the pantry for a week or two. If you refrigerate it, let it come to room temperature before using.
Can I Freeze This Recipe?
Yes, you can freeze granola butter. Simply place it in an airtight container and store it in the freezer for up to 3 months. Thaw it in the refrigerator or at room temperature.
More Recipes With Oats
- Vegan Oatmeal Cookies
- Pumpkin Pie Overnight Oats
- Homemade Oat Milk Creamer
- High-Protein Overnight Oats
- Vegan Baked Oats
Ingredients
- 1 ½ cup oats , quick cooking will be easier to grind, but old fashioned will work too (120g)
- ¼ cup sesame seeds , 50g
- ¼ cup hemp hearts , 50g
- ½ cup walnuts , 65g
- ½ teaspoon cinnamon powder
- ¼ teaspoon ground cloves
- ⅓ cup coconut oil , 70g
- 4 tablespoons maple syrup
- ¼ teaspoon sea salt
Instructions
- Preheat the oven to 350ºF.
- Mix oats, sesame seeds, hemp hearts and walnuts, cinnamon powder and ground cloves on a baking sheet. Then pour over the melted coconut oil and mix to coat everything evenly. Spread the mixture in an even layer.
- Bake for 8-10 minutes, stirring once halfway through. Check often to make sure it won’t burn as it browns really quickly at the end. You should have golden granola as a result.
- Remove from the oven and let cool completely.
- Place cooled granola in the food processor or a high speed blender.
- Pulse until it turns to crumbs, about 1 minute.
- Add maple syrup and salt and continue to blend, scraping the mixture from the side a few times, until you reach a smooth buttery consistency. You may need to stop your food processor or blender a few times in order for it to cool down. It may take up to 10 minutes.
- Granola butter can be eaten on toasts, as a dip for fruits or add it on top of your morning porridge.
Notes
Granola Butter
Ingredients
- 1 ½ cup oats quick cooking will be easier to grind, but old fashioned will work too (120g)
- ¼ cup sesame seeds 50g
- ¼ cup hemp hearts 50g
- ½ cup walnuts 65g
- ½ teaspoon cinnamon powder
- ¼ teaspoon ground cloves
- ⅓ cup coconut oil 70g
- 4 tablespoons maple syrup
- ¼ teaspoon sea salt
Instructions
- Preheat the oven to 350ºF.
- Mix oats, sesame seeds, hemp hearts and walnuts, cinnamon powder and ground cloves on a baking sheet. Then pour over the melted coconut oil and mix to coat everything evenly. Spread the mixture in an even layer.
- Bake for 8-10 minutes, stirring once halfway through. Check often to make sure it won’t burn as it browns really quickly at the end. You should have golden granola as a result.
- Remove from the oven and let cool completely.
- Place cooled granola in the food processor or a high speed blender.
- Pulse until it turns to crumbs, about 1 minute.
- Add maple syrup and salt and continue to blend, scraping the mixture from the side a few times, until you reach a smooth buttery consistency. You may need to stop your food processor or blender a few times in order for it to cool down. It may take up to 10 minutes.
- Granola butter can be eaten on toasts, as a dip for fruits or add it on top of your morning porridge.
Notes
Nutrition
Granola Butter https://jessicainthekitchen.com/granola-butter/ December 6, 2023
Kitchen sink cookies are the perfect cookie recipe for those of us who can never decide on a cookie flavour because they’re packed with everything but the kitchen sink! With an irresistible mix of chocolate, caramel, and crunchy pretzels, these cookies are easy to whip up and even easier to devour.
Kitchen sink cookies are loaded with a variety of ingredients, hence the name—it seems like “everything but the kitchen sink” has been thrown into them! They’re sweet and salty, chewy and crispy, and all-around delicious.
While I love Vegan Snickerdoodle Cookies and Oatmeal Chocolate Chip Cookies , sometimes I’m craving a cookie with a combination of flavours and textures in every bite and kitchen sink cookies definitely fit the bill. Think of them as an irresistible mash-up of all your favourite cookie flavours in one easy-to-make treat!
Why You’ll Love This Kitchen Sink Cookie Recipe
- Vegan . Unlike most kitchen sink cookie recipes, this one is completely plant-based because it’s made without eggs and dairy. But you’ll never miss them!
- Customizable . Kitchen sink cookies are incredibly versatile because you can mix and match ingredients to your heart’s content. As long as you keep the dough-to-mix-in proportions the same, the possibilities are endless.
- Easy to make . This recipe is super easy to make and doesn’t require any fancy equipment or techniques. If you can make Vegan Chocolate Chip Cookies , you can make these kitchen sink cookies.
- Perfect for using up leftovers . Have some leftover nuts, chocolate chips, or dried fruit sitting in your kitchen? Use them in these cookies and clean out your pantry at the same time!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Butter – Use your favourite store-bought vegan butter or my homemade vegan butter .
- Sugar
- Brown sugar – You can use either dark or light brown sugar in this recipe.
- Applesauce – Use smooth, unsweetened, and unflavoured applesauce.
- Vanilla extract – I recommend pure vanilla extract for the best flavour.
- Baking soda
- Salt
- All-purpose flour
- Dark chocolate – Any kind you like, but be sure that it’s vegan!
- Semisweet chocolate chips
- Vegan pretzel twists – I love the crunch and salty flavour the pretzels add to these kitchen sink cookies.
- Cocomels candies – These vegan caramels are made with coconut milk.
- Salt flakes – Fleur de sel or Malden salt are both great here.
How Does Applesauce Work for Replacing Eggs?
We use applesauce to replace the eggs in this kitchen sink cookie recipe. The applesauce provides moisture and helps bind the ingredients together. It also adds natural sweetness, which can help reduce the amount of sugar needed in a recipe.
How to Make Kitchen Sink Cookies
- Prepare . Preheat your oven to 350ºF, then line a baking sheet with parchment paper.
- Cream the butter and sugars . In the bowl of a stand mixer, combine the butter with the white and brown sugar, then beat on high speed with the paddle attachment until the mixture is fluffy.
- Add the wet ingredients . Mix in the applesauce and vanilla extract on low speed just until combined.
- Add the dry ingredients . Stir in the sifted flour, baking soda, and sea salt.
- Finish the dough . Fold in the mix-ins, reserving about ½ cup for sticking on top of the cookies. Chill the dough in the refrigerator for 30 minutes.
- Form the cookies . With an ice cream or cookie dough scoop, place balls of dough on the prepared baking sheet, leaving enough space for the cookies to spread while baking. Press the reserved mix-ins into the balls of dough.
- Bake . Place the pan in the oven and bake for 10 to 12 minutes, or until the cookies slightly golden on top and around the edges.
- Finish and cool . Sprinkle the tops of the cookies with salt flakes. Leave them on the baking sheet for 5 minutes, then transfer to the cooling rack with a spatula and let cool completely.
Tips for Success
- Soften the butter . This will help it incorporate evenly into the cookie dough.
- Weigh the flour . Or, if you can’t weigh it, lightly spoon it into the measuring cup. This will prevent you from adding too much flour, which can lead to dry and crumbly cookies.
- Chill the caramels . To make chopping the caramels easier, refrigerate them for 1 hour.
- Don’t overmix the dough . Once you add in the flour, mix until just combined. Overmixing will result in tough kitchen sink cookies.
- Chill the dough . Chilling the dough helps prevent the cookies from spreading too much while baking.
Variations
- Swap the pretzels with nuts . Chopped walnuts or pecans add a delicious crunch to these cookies.
- Add dried fruit . Dried cranberries, raisins, or cherries would make a great addition to these cookies, adding another layer of texture.
- Switch up the chocolate . Use white chocolate or peanut butter chips instead of dark chocolate for a different flavour profile.
- Make them gluten-free . Simply use a gluten-free all-purpose flour blend in place of regular flour to make gluten-free kitchen sink cookies.
How to Store
Store kitchen sink cookies in an airtight container at room temperature for up to 3 days.
Can I Freeze This Recipe?
You can freeze both the dough and the baked kitchen sink cookies.
To freeze the dough, scoop it onto a parchment-lined baking sheet and place it in the freezer for about an hour. Then, transfer the frozen dough balls to a freezer-safe container or bag and freeze for up to 2 months. Bake them according to the recipe instructions, adding a few extra minutes to the baking time.
To freeze baked cookies, allow them to cool completely and then store them in an airtight container or freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
More Vegan Cookie Recipes
- Vegan Oatmeal Cookies
- Banana Oatmeal Cookies
- White Chocolate Macadamia Nut Cookies
- S’mores Cookies
- Vegan Sugar Cookies
Ingredients
- 1 cup vegan butter , softened (240g)
- ½ cup sugar , 100g
- ¾ cup brown sugar , 160g
- ½ cup applesauce , 122g
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 cups all-purpose flour , 360g
- ½ cup chopped dark chocolate , 2.8 oz, 80g
- ½ cup semisweet chocolate chips , 80g
- ½ cup chopped vegan pretzel twists , 40g
- 3.5 ounces Cocomels candies , chopped (99g)*
- Salt flakes for sprinkling on top
Instructions
- Preheat the oven to 350ºF and line a baking sheet with parchment paper.
- Place softened butter in a mixer bowl, add white and brown sugar. Beat on high speed with the paddle attachment until fluffy.
- Add applesauce and vanilla extract, mix on low speed just until combined. Don’t worry if it curdles a little.
- Add sifted flour, baking soda and sea salt and mix with a spoon until combined. Don’t overmix the dough at this point.
- Add mix-ins: chopped chocolate, chocolate chips, pretzel twists, chopped candies, reserving about ½ cup for sticking on top of cookies. Mix again. Refrigerate the dough for 30 minutes.
- With an ice cream or cookie dough scoop, place balls of dough on the lined baking sheet, leaving enough space for the cookies to spread while baking.
- Press the reserved mix-ins onto the tops of the cookie dough balls, making sure the mix-ins are evenly distributed among them.
- Bake for 10-12 minutes until slightly golden on top and around the edges. Remove from the oven and sprinkle with salt flakes. You can slightly push the uneven edges with a spatula if you want a perfectly shaped cookie.
- Leave the cookies on the baking sheet for 5 minutes then transfer to the cooling rack with a spatula and let cool completely. Hot cookies will be very soft and crumbly so be careful not to break them.
Notes
- To make the chopping of candies easier refrigerate them for 1 hour.
- To store : Store kitchen sink cookies in an airtight container at room temperature for up to 3 days.
- To freeze the dough : Scoop the dough onto a parchment-lined baking sheet and place it in the freezer for about an hour. Then, transfer the frozen dough balls to a freezer-safe container or bag and freeze for up to 2 months. Bake them according to the recipe instructions, adding a few extra minutes to the baking time.
- To freeze baked cookies : Allow the cookies to cool completely and then store them in an airtight container or freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
